A deliciously spicy twist on a classic stir-fried cabbage, enhanced with ginger and chili for a vibrant, aromatic dish that stands out.
Originating from a fusion of Asian cuisines, this dish transforms the humble cabbage into a flavorful meal component with the bold addition of ginger and chili.
1 medium head of cabbage, sliced
2 tbsp vegetable oil
1 tbsp ginger, finely chopped
2 cloves garlic, minced
1 red chili, thinly sliced
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1/2 tsp ground coriander
1/4 cup sliced green onions
1/4 cup roasted peanuts, chopped
1. In a large wok or skillet, heat the vegetable oil over medium-high heat.
2. Add the ginger, garlic, and red chili, stir-fry for 1 minute until fragrant.
3. Add the sliced cabbage and stir-fry for 5-7 minutes until it begins to soften.
4. Add the soy sauce, rice vinegar, honey, and ground coriander, stirring well to coat the cabbage.
5. Continue to stir-fry for another 2-3 minutes until the cabbage is tender-crisp.
6. Remove from heat and toss with sliced green onions and roasted peanuts before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat, stirring occasionally, until warmed through.
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